INGREDIENTS
- 2-3 cups vinegar (adjust according to bottle size)
- 1 cup siling labuyo
- 1/2 cup ginger, sliced
- 1 head garlic, peeled
- Whole peppercorns, onion – optional
INSTRUCTIONS
- Fill a glass bottle with ginger, garlic and chili.
- Pour in vinegar then tightly cover the bottle.
- Store for at least 3 days – the longer the the spicier the vinegar will become.
Serve as sawsawan for pinirito and sinugba seafoods and meat dishes. The measurements are just guides as you can create your own concoction.
Credits to: iloilofoodtrip.blogspot.com/2016/01/sinamak-ilonggo-spiced-vinegar.html?m=1
